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Pork Marsala
Pork Marsala made with thin, center cut pork loin in a mushroom, Marsala wine sauce is easy enough to make during the week or can be made in larger quantities for larger get togethers.
👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- baking dish
- saucepan
- whisk
📝 Preparation Steps
1
Preheat oven to 350 degrees F.
2
Trim any fat and slice the pork horizontally into 1/2" thick pieces; then pound them with a meat mallet until they are thin and uniform in size. (mine yielded 16 pieces)
3
Heat the oil and 2 tbsp. butter in a large, nonstick saute pan over medium heat.
4
Add 1 cup of flour to a bowl, dredge the pork cutlets in the flour; then add the pork to your heated pan.
5
Allow to brown ⏱️ 2-3 minutes per side. Remove the pork when cooked through and place in an oven safe baking dish (I used a 13"x9". It's alright if the pieces slightly overlap). Repeat until all pieces of pork have been cooked.
6
In a separate saucepan, melt the remaining 1 tbsp. of butter over medium heat and add the mushrooms. Saute until the mushrooms start to soften; approximately ⏱️ 4-5 minutes; then whisk in the remaining 2 tbsp. flour to form a roux.
7
Add the marsala wine, chicken broth and parsley; mix well. Season with salt and pepper to your liking. Allow to simmer ⏱️ 3-5 minutes until it is slightly thickened; then pour over your browned pork cutlets.
8
Bake for ⏱️ 15-20 minutes until the sauce is hot and bubbly.
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